Seattle-Style Cioppino

Course :	Seafoods
From:	HungryMonster.com
Serves:	4

Ingredients:

		-----sweet pepper sauce-----
2	tablespoons	olive oil
1	medium	red bell pepper -- stemmed seeded and chopped
1	medium	green bell pepper -- stemmed seeded and chopped
1	medium	onion -- chopped
2	cloves	garlic
2	tablespoons	fresh basil leaves -- minced
1	teaspoon	dried oregano
28	ounces	whole tomatoes in juice -- coarsely chopped
8	ounces	clam juice
1	cup	Italian merlot wine
		-----cioppino-----
2	tablespoons	olive oil
1	medium	yellow bell pepper -- stemmed seeded and cut into chunks
1/2	medium	Onion -- cut into chunks
1	cloves	garlic
1	large	plum tomato -- sliced
3	tablespoons	fresh lemon juice
1	pound	live mussels -- scrubbed and beards removed
1 1/2	pounds	red snapper -- cut in chunks
1/2	pound	unshelled shrimp
2	pounds	cooked Dungeness or other crab -- cleaned and cracked with body section cut into pieces
1/2	pound	calamari mantles -- cut into rings

Preparation:

Sweet Pepper Sauce: Heat olive oil over medium heat in a large skillet. Add peppers, onions and garlic and sauté until soft, about 10 minutes. Add basil, oregano, tomatoes and liquid, clam juice and wine. Reduce heat and simmer, uncovered, 1 hour, stirring occasionally. Keep warm. Cioppino: Heat olive oil over medium-high heat in a large Dutch oven or kettle. Add yellow pepper, onion and garlic and sauté until soft, about 5 minutes. Add tomato and lemon juice and cook 2 minutes. Add mussels, clams, fish and shrimp. Cover and cook over medium heat 5 minutes. Add crab and Sweet Pepper Sauce. Cover and simmer 5 minutes. Stir in calamari. Cover and cook 2-3 minutes longer or until calamari is opaque throughout, shrimp is pink and opaque, fish is cooked through, crab is hot and mussels and clams have opened. Discard any unopened mussels or clams. Serve cioppino in tureen or large soup bowls, dividing various ingredients among the bowls. Source: Il Bistro Restaurant, Seattle WA